Probiotics

What are probiotics?

In 2001 the World Health Organization (WHO) defined probiotics as «live microorganisms which when administered in adequate amounts confer a health benefit on the host». The founder of the probiotic studies is our compatriot and Nobel Laureate Ilya Mechnikov, who discovered that lactic acid bacteria (Escherichia coli) have a positive effect on human health and promote longevity.

For the first time the term probiotic was proposed in 1954. It has Greek etymological origins and consists of 2 Greek words (where «pro» means «for», and «bio» means «life»).

LACTOL International offers the following probiotic cultures of Chr. Hansen for the production of fermented milk products and fermented products:

 - Lactobacillus rhamnosus - LGG®

 - Lactobacillus acidophilus - LA-5®

 - Lactobacillus paracasei subs. paracasei - L. CASEI 431®

 - Bifidobacterium animalis subsp. lactis - BB-12®

From 1999 to 2015 in Ukrainian dairy industry was realized the project «Bio-products» in the form of sour-milk products "Bio-kefir", "Bio-yogurt", "Bio-fermented milk", "Bio-sour cream" and others. It included probiotic cultures of Lactobacillus acidophilus LA-5 and Bacterium bifidus BB-12. The results of medical and clinical testing at the Institute of Gerontology of the National Academy of Medical Sciences of Ukraine confirmed that "Bio-kefir" and "Bio-yogurt" in comparison with traditional kefir have positive impact on health of adults and elderly ("Dairy Industry №2, 2002 , pp. 44-46). Clinical studies of "Bio-kefir" and "Bio-yogurt" at the Institute of Pediatrics, Gynecology and Obstetrics NAMS have shown the positive effect on the microbiota of children (from 8 months up to 3 years), and were recommended for inclusion in the diet of children who do not consume breast milk, in order to prevent the development of severe forms of dysbacteriosis (L-Dairy Industry №3, 2002, pp. 36-38).